David and I are just back from a weekend in London. The days were jam-packed full of the Olympics (David had basketball tickets), walking for miles, chatting with friends, wine-tasting, shopping and eating. A LOT of eating. It was fabulous.
We arrived home, tired and happy, at 2pm on Monday afternoon. By 4pm I’d made a massive pot of my favourite soup to see us through the week. It’s soothing and nourishing and might just help me atone for the vast amounts of calories consumed over the weekend.
Splash of olive oil
1 onion, chopped
5 garlic cloves, finely chopped
1 tblspn ground cumin
1 tspn ground coriander
1 tin of chopped tomatoes
2 cups of red lentils
3 medium carrots, peeled and sliced thinly
2 litres of chicken or vegetable stock (from a cube is fine)
Salt & pepper
Cayenne pepper (optional)
Lemon juice and coriander to serve
- Gently fry the onion in olive oil until softened. Add the garlic and spices and cook for 30 seconds more.
- Add the tomatoes, lentils and carrots. Stir well to combine and cook for a few minutes.
- Add the stock and bring to a simmer. Simmer gently for 30 mins until lentils have collapsed and carrots are tender.
- Use a hand blender to puree the soup. Season with salt and pepper and add Cayenne to taste if using.
- I like to stir through a squeeze of lemon juice and add a sprinkling of coriander to each bowl before serving.